Strawberries & Cream Rice Krispies Treats
Savor the best of both worlds with Strawberries & Cream Rice Krispie Treats! These Marshmallow Rice Squares are made with freeze-dried strawberries for vibrant flavor and puffed quinoa for added protein and fiber—perfect for a sweet yet wholesome indulgence.
Ingredients
- 5 tablespoon Unsalted Butter
- 3 cups Brown Rice Cereal
- 2 cups Puffed Quinoa
- 1 bag Mini Marshmallows 10oz
- 5 tablespoon Freeze-Dried Strawberries, ground
Instructions
- Start by grinding up a cup of Freeze-Dried Strawberries. Run the ground strawberries through a mesh sieve to remove any larger bits. You'll need about 5 tablespoons of the strawberry powder at different points in the recipe.
- Grease a 9x9 Sqaure Baking Pan.
- In a large bowl, measure and add your brown rice cereal and puffed quinoa. Mix to combine.
- In a large pot, melt the butter over medium heat until it’s completely melted. Add ¾ of your marshmallows to the butter, saving the rest for later. Stir the marshmallows into the butter until they’re well-coated and begin to melt. Lower the heat.
- Once the marshmallow is melted and fully combined with the butter, it should be fluffy and creamy in texture. Whisk or stir in about 3-4 tablespoons of the strawberry powder into the marshmallow mixture. Make sure to stir well so there are no lumps.
- Turn off the heat and adds your cereal/quinoa mixture to the pot of strawberry marshmallow cream. It will be sticky, but stir well. Add a handful of extra mini marshmallows to the mixture and stir.
- Pour the entire mixture into the greased pan and push down so that it fills the entire pan evenly.
- Top with the remaining mini marshmallows and sprinkle additional strawberry powder on top.
- Allow the rice krispie treats to cool completely. Slice into squares. I cut mine into 9 larger squares, but you can opt to cut in to smaller pieces.
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